5 Renowned Chefs Share Their Favorite Bean-Based Recipes

Chances are, you’ve got a can or two of beans stashed in your pantry. And why not? They’re affordable, have a long shelf life, and are packed with protein, fiber, iron, and other vital nutrients.

With the right seasonings and ingredients, beans can be transformed into something extraordinary. Whether they’re the base for a salad, soup, dip, side dish, or main course, beans can easily take center stage in nearly any cuisine around the world.

We turned to five of the country’s top chefs to discover their favorite ways to bring new life to the humble bean—whether it's a fresh twist on cannellini or a reinvented take on refried beans. Explore their signature dishes for a delicious update to your canned bean recipes.

Pati Jinich’s Vibrant Pantry Salad

"One of the biggest misconceptions about Mexican cuisine is that it’s loaded with grease, cheese, and heavy condiments," explains Pati Jinich, the host of Pati’s Mexican Table on PBS and author of Treasures of the Mexican Table. "What surprises people most when they explore Mexican food further is how much we love salads." This simple yet satisfying dish begins with pantry staples, enhanced by fresh vegetables, and finished with a zesty cilantro vinaigrette. "It’s full of texture, flavor, and color, making it both fun and versatile," she adds. "It’s perfect as a main dish with crusty bread or as a side for your summer picnics and barbecues."

Hearty Bean and Corn Salad with Fresh Cilantro Vinaigrette

By Pati Jinich

Serves 6 to 8 people

For the Salad:

• 1 (15.5 ounce) can black beans, drained and rinsed
• 1 (15.5 ounce) can garbanzo beans, drained and rinsed
• 1 (15.5 ounce) can corn, drain and rinsed, or 1 ¾ cup fresh or frozen corn kernels, cooked
• 1 cup red bell pepper, chopped
• 2 tablespoons finely chopped red onion
• 1 (14 ounce) can hearts of palm, rinsed and cut into 1/4-inch rounds

For the Cilantro Vinaigrette:

• 1/2 cup cilantro leaves and upper stems, roughly chopped
• 1/4 cup olive oil
• 1/4 cup vegetable oil
• 1/4 cup red wine vinegar
• 1 garlic clove, peeled
• 1 teaspoon granulated sugar
• 1/2 teaspoon kosher or sea salt or more to taste

1. Blend all vinaigrette ingredients in a blender until smooth. You can prepare the vinaigrette up to a week in advance and store it in a sealed container in the fridge. If stored ahead of time, stir with a fork or whisk to re-emulsify before using. Alternatively, shake it in the covered container.
2. In a large bowl, combine black beans, chickpeas, corn, red bell pepper, and red onion. Add vinaigrette and toss well. Gently stir in hearts of palm and serve.

Erick Williams’ Hearty Winter Stew

"This recipe is one of my favorites, especially using beans during the colder months. It’s versatile, satisfying, and packed with flavor," says Erick Williams, James Beard Award-winning chef and owner of Virtue Restaurant, Mustard Seed Kitchen, Daisy’s Po-Boy and Tavern, and Top This Mac and Cheese in Chicago. Known for his Southern-inspired cooking and focus on seasonal, locally sourced ingredients, Williams adds, "The vegetables bring both texture and vibrant color, which is perfect for the long Midwest winters." He also highlights how fennel seeds and Aleppo chili pepper provide depth and a comforting warmth to the stew.

Hearty Winter Bean Stew

By Erick Williams

Serves 6 people

• 3 (14-16-ounce) cans cannellini beans
• 5 cups chicken broth
• 1⁄4 cup cooking oil
• 2 cups onion, diced
• 10 cloves garlic, sliced
• 1 cup red bell pepper, minced
• 1 cup green bell pepper, minced
• 1 tablespoon fennel seed
• 1⁄2 teaspoon Aleppo chili pepper
• 1⁄2 teaspoon black pepper
• Salt to taste
• 2 cups grape tomatoes, halved
• 2 quarts spinach

1. Simmer the beans in chicken broth in a medium saucepan for 10 minutes.
2. In a separate pan, sauté the onions in oil until translucent. Add the garlic and cook until fragrant, then add the bell peppers and simmer for another 2-3 minutes.
3. Stir in fennel seeds, Aleppo pepper, black pepper, and salt into the vegetable mixture.
4. Pour the vegetable mix into the beans and simmer for an additional 10 minutes.
5. Add the tomatoes and simmer for 10 minutes more, then stir in the spinach and cook until wilted. Adjust the seasoning to taste.

Tim Hontzas’ Tribute to Greek Comfort Food

One of the standout side dishes at James Beard Award-nominated chef Tim Hontzas' Johnny’s Restaurant, a 'Greek and three' spot in Homewood, Alabama, is a simple yet flavorful dish of chickpeas and spinach. 'What makes this recipe unique is that it’s not something I found in a Greek cookbook and modified,' Hontzas explains. 'I had never seen it before. I was simply thinking about Greek, Israeli, and Syrian flavors and how I could work with chickpeas. It has that citrusy finish, followed by the savory taste of Greek seasoning and garlic.' Hontzas, who hails from a family of Greek restaurateurs in Birmingham, admits that the recipe calls for a generous amount of olive oil, but notes, 'Greeks love olive oil—that’s flavor, not a pool of butter or beef fat.'

Chickpeas and Spinach

By Tim Hontzas

Serves 8 to 10 people

• 2 cups extra virgin olive oil, divided
• 3 (5 ounce) bags baby spinach
• 2 shallots, minced
• 5 cloves garlic, minced
• 1 (32 ounce) container chicken stock
• 2 (15 ounce) cans garbanzo beans, drained and rinsed 
• 1/2 cup fresh-squeezed lemon juice
• 3 tablespoons Greek seasoning

1. Sauté spinach in 1 tablespoon of extra virgin olive oil for 5-8 minutes until wilted. Drain, set aside to cool, and roughly chop.
2. In a 6-quart pot, heat the remaining olive oil and cook shallots over medium heat until caramelized, about 5-10 minutes. Add garlic and cook for another 5-8 minutes until it begins to brown. Pour in chicken stock, beans, and chopped spinach.
3. Season with Greek seasoning and simmer for 15-20 minutes. Add lemon juice, simmer for an additional 5-10 minutes, then remove from heat and serve.

Chef's Notes:

• Look for Greek seasoning with an ingredient list that does not begin with salt, Hontzas says, or make your own.

Helene Henderson’s California-inspired Salad/Side Fusion

"I love blending the lines between sides, salads, and vegetables," says Helene Henderson, founder of Malibu Farm Restaurant and Cafe in Malibu, California, and the upcoming Malibu Farm in Tiburon, along with a new pizza concept in Newport Beach. With a son who’s been vegetarian since he was 5, beans and lentils are staples in Henderson's kitchen. "I often combine beans, lentils, quinoa, or farro with vegetables, herbs, greens, and a simple lemon dressing," she explains. "When I’m pressed for time—basically every day—my pantry becomes my best friend, transforming the most basic ingredients into something delicious and slightly different from what I’ve made before."

Celery, Walnuts, Parmesan, Arugula, and White Beans with a Miso Lemon Dressing

By Helene Henderson

Serves 2 to 4 people

For the Salad:

• 3 stalks celery, thinly sliced 
• 4 cups arugula 
• 1 cup walnuts, lightly roasted 
• 1/2 (15 ounce) can white beans, drained and rinsed
• 1/2 cup shaved Parmesan cheese

For the Dressing:

• Juice from one lemon (about 3 tablespoons) 
• 1 tablespoon honey, agave, or maple syrup 
• 3 tablespoons olive oil
• 1 clove garlic, grated
• 1 tablespoon yellow miso paste
• Salt and pepper to taste 

1. Mix the salad ingredients together in a bowl.
2. To prepare the vinaigrette, whisk the ingredients together, seasoning with salt and pepper to taste.
3. Toss the salad with the vinaigrette, sprinkle with Parmesan, and serve.

Katsuji Tanabe’s Twist on a Childhood Favorite

Chef Katsuji Tanabe, known from Top Chef and Chopped, was born to Mexican and Japanese parents, grew up in Mexico City, and now runs a’Verde Cocina + Tequila Library in Cary, North Carolina. His enfrijoladas recipe is a creative take on his childhood favorite, enchiladas. 'Enfrijoladas can be topped with anything from cheese to meats to fried eggs, making it perfect for breakfast, lunch, or dinner,' Tanabe shares. It's also a great dish for kids: 'When you’re a child in Mexico, enchiladas can feel too spicy, so enfrijoladas are an excellent way to introduce children to spicier food.' The dish features ingredients from both of Tanabe’s cultural backgrounds, including epazote, a fragrant Mexican herb, and dashi powder, which Tanabe describes as 'as essential as chicken broth in my kitchen. It brings umami and saltiness, transforming beans into something uniquely flavorful.'

Enfrijoladas

By Katsuji Tanabe

Serves 4 people

• 2 tablespoons butter
• 3 teaspoons shallots, rough chopped
• 3 teaspoons garlic, rough chopped
• 1 small fresh jalapeño, rough chopped
• 2 (15 ounce) cans refried beans (Tanabe prefers Ducal brand)
• 2-3 cups chicken broth (water works too)
• 5 epazote leaves
• 1 teaspoon dashi powder
• 1/2 teaspoon kosher salt
• 12 corn tortillas
• 1 rotisserie chicken, pulled (store-bought works great)
• 1/4 cup canola oil

For the Garnish:

• Frisée lettuce
• White onion, sliced
• Cotija cheese
• Sour cream

1. In a medium Dutch oven, melt the butter and sauté the shallots, garlic, and jalapeño over medium heat for 4-5 minutes, until the garlic becomes soft.
2. Stir in the beans, broth or water, epazote, dashi, and salt, and bring to a boil. Once boiling, reduce the heat and let it simmer for 5 minutes.
3. Transfer the mixture to a blender in batches, filling the blender halfway and covering with a loose towel to allow steam to escape. Start blending slowly, then gradually increase speed until the mixture is smooth. Return the blended mixture to the pot and keep warm over low heat while you prepare the chicken-filled tortillas.
4. In the meantime, fill each tortilla with 2-3 ounces of pulled chicken. Fold in half, then pan-fry in canola oil for about 2 minutes per side, until crispy on the edges.
5. Place three stuffed tortillas on each plate, cover with about 1 1/2 cups of the sauce, and garnish with lettuce, onions, cheese, and a dollop of sour cream.

Chef's Tips:

• Tanabe prefers Ducal brand refried beans because “they’re smooth and don’t taste canned, which some do with that sodium benzoate aftertaste,” he says. “They taste natural and are rich and creamy.”
• Look for epazote leaves in any Latino market, says Tanabe. If you can’t find epazote leaves, you can substitute fresh bay leaves.
• You can find dashi powder in your local Asian market or online, Tanabe says. If you can’t find it, you can substitute MSG.